Herbed Meatballs with Parsnip Frites

The Common Woman Website | Herbed MeatBalls | Paleo, Gluten Free, AIP, Yoga

4 servings

Modern take on the classic steak frites served at favorite brasseries throughout the city.   There is nothing I love more than creating my favorite dish at home and adding a little personal touch. Guilt free finger food that is decadent and oozes soothing comfort. Easy to prepare as a batch cook and fantastic for an impromptu dinner with friends. A dish to remember and keeps you coming back for more!

For the Parsnip Frites

1 large bunch parsnips – ends trimmed, sliced into fourths

olive oil

fine sea salt – I like maldon

Pre heat oven to 415 and line one large sheet pan with parchment paper

Cut the ends off the parsnips and slice into fourths, long ways. Using a bowl, pour the parsnip slices in and toss with olive oil and fine sea salt to taste. Once well combined lay the slices flat on the sheet pan with parchment paper and place into the oven for 20-30 minutes until browned tossing halfway through. Before serving, garnish with fresh parsley and fine sea salt to taste. 

Herbed Aioli

4 tablespoons mayonnaise, I like homemade 

1 teaspoon fresh lemon juice

1 ½ teaspoon fresh dill-minced

1 clove of fresh garlic-minced

fine sea salt – I like Maldon

Using a small bowl-add the mayonnaise, fresh dill, minced garlic, lemon juice and 1/8th teaspoon of fine sea salt. Mix until well combined and taste for seasoning.

For The Herbed Meatballs 

1 pound ground beef - like to use grass-fed

1 tablespoons fresh rosemary - minced

1 tablespoons fresh thyme - minced

1 tablespoons fresh sage - minced

1 teaspoon fine sea salt

1 tablespoon olive oil

Preheat oven to 400 degrees and line 1 large sheet pan with parchment paper

Using a large mixing bowl add the ground beef, rosemary, thyme, sage and sea salt. Combine gently using a fork or your hands; I prefer my hands (kitchen’s best tool)!

Once combined, start rolling the mixture into 2-3 inch rounds and place gently on your sheet pan with parchment paper. Give the meatballs a light drizzle of olive oil, sprinkle with maldon and fresh herbs and place into the oven.   Bake 20-25 minutes till golden brown and the meatballs are cooked on the inside.